Another Friday, another pizza. We had a few leftover mushrooms and black olives and I bought a new stick of pepperoni at the store this week so they all made appearances as toppings:
Even after 18 months of making pizza once a week I'm still learning and perfecting the method. We had some leftover tomatoes that I used to make the sauce, but after it reduced there wasn't much to spread on the pizza. Surprisingly, it turned out that less was more.
I put down a layer of cheese first, then dabbed the sauce around, added the toppings and finished with more cheese. I also baked the pizza longer than usual and the crust was even crispier and held up better. But the real triumph was that the pizza wasn't soggy because of too much sauce. Despite the small amount I put on the pizza, you could really taste the tomato flavor.